Coquilles St.-Jacques
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 1small carrot, diced
- 1small onion, diced
- 1small leek, trimmed, split, washed and sliced
- 3large white mushrooms, trimmed, washed and diced
- ¼cup white wine (preferably muscadet)
- 8ounces crème fraîche
- Salt to taste (sel de Guérande preferred)
- Black pepper to taste
- 16 to 20medium sea scallops, with attached pink coral if available
- 1tablespoon olive oil
- 2large fresh basil leaves, julienned
Nutritional analysis per serving (4 servings)
308 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 16 grams protein; 603 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a large skillet over medium heat. Add the carrot, onion and leek. Sauté for 5 minutes. Add mushrooms and sauté for 2 minutes.
- Step 2
Add the wine and stir to deglaze the pan. Boil the wine to reduce it slightly, about 1 minute.
- Step 3
Add crème fraîche and season to taste with salt and pepper. Bring to a simmer and then lower heat so liquids don't reduce. Simmer 15 minutes and keep warm.
- Step 4
Pat scallops dry. Heat the oil in another large skillet over medium-high heat. Add and sauté the scallops for 30 seconds on each side -- just to seal. Add the scallops to the sauce. Poach gently for about 5 minutes.
- Step 5
Arrange on 4 plates. Sprinkle with basil slivers.
Private Notes
Comments
This is not your "normal" Coquilles St. Jacques recipe and it's so outstanding!!
Couldn't find crème fraîche so subbed sour cream. Used small scallops because that's all my supermarket had. I sautéed the mushrooms in a separate pan, let them drain, then added them to the carrot, onion, leek mixture. At the end, added fresh bread crumbs browned in butter over the top. Easy, delicious, elegant dish. I'd do this for company.
I made this as an appetizer for Christmas. I have the coquille shells, so I served it in those. Spectacular!
SavvySue 1 week ago My variation on this terrific recipe. Served with Rosemary & Garlic oven-roasted potatoes and Broccolini 1.5 - 2 cups of bay scallops, * 1/3 C. tiny carrots (smaller than the fingerlings.) chopped in half; 6 mushrooms,1 leek, a great Riesling for the wine, added approx 1 teaspoon Tarragon(fresh), chopped, at the end. All other ingredients including the creme fraiche, oils, and seasonings were the same and were prepared in the same manner. It made 5 servings.